This beautiful Damascus Wa Sujihiki is forged and hand crafted by passionate forge-smith Sukenari using R-2 steel. R-2 is high quality Powdered Metallurgy (P.M.) High Speed Tool Steel from Kobelco. R-2 has a very rich chemical composition, which includes Carbon 1.25-1.45 %, Chromium 14- 16%, Molybdenum 2.3- 3.3 %, and Vanadium 1.8- 2.2 %.
Sukenari has a lot of experience and considerable skill in hammer forging the high performance modern steels. Sukenari leveraged this expertise to make this R-2 steel knife with a beautiful wavy Damascus pattern, and extra high-cutting performance and edge retention. Special mirror-polishing and finishing processes create a high contrast Damascus, with shiny layers of stainless steel and white-colored layers of nickel steel.
This knife has a beautiful octagonal Ebony wood handle, which has a buffalo horn ferrule and White Spacer.
The lightweight, the long, narrow, graceful blade of the Wa Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.
Knife Model: JCK Original Fu-Rin-Ka-Zan R-2 Damascus Series Wa Sujihiki
Blade Material: R-2 Damascus
Rockwell Hardness (HRc): 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Ebonywood Handle with Water Buffalo Horn Ferrule and White Spacer
Saya Included: Yes.
| Wa Sujihiki 270mm (10.6")|
Cutting edge length: 260mm
Total Length: 420mm
Blade Thickness: 2.8mm
Total Weight: 175g
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and its sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
I purchased a FU_RIN_KA_ZAN R2 suji from JCK. The knife came with a razor sharp edge right out of the box. The knife has a wonderfully polished finish, which with the Damascus cladding make a great looking knife. I have sliced many proteins with this knife, and it performs well with everything from salmon to roast beef. The light weight and narrow cross-section of the knife make slicing consistent thin slices easy. The wa handle fits my hand perfectly, and is comfortable and easy to control. For the money, this is a bargain.